Ingredients
- 1 cup all-purpose flour (or gluten-free flour)
- 4 large eggs
- 2 cups whole milk (or dairy alternative)
- 4 tablespoons melted butter (or vegan butter)
- 2 tablespoons sugar
- 1 cup pomegranate jelly
Instructions
- In a large bowl, whisk together the flour, eggs, milk, melted butter, and sugar until smooth. Let it rest for 30 minutes.
- Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour in about ¼ cup of batter, swirling it to coat the surface evenly. Cook for 2-3 minutes until the edges start to lift and brown. Flip and cook for another minute. Repeat until all the batter is used.
- As each crêpe cools, spread a thin layer of pomegranate jelly on top. Stack them alternating layers of crêpes and jelly until you have a tower.
- Cover the stacked crêpes with plastic wrap and refrigerate for at least 2 hours.
- Once chilled, roll the crêpes into a log and slice into equal portions.
Notes
For best results, avoid overfilling with jelly and let the batter rest before cooking the crêpes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling, Cooking
- Cuisine: French
- Diet: Vegetarian